If you’ve been around here for a bit, you already know my sweet potato red lentil curry is an all-time fan-favorite (like…millions of views on social type of popular😅). So naturally, I had to follow it up with something just as cozy and satisfying—enter this Golden Lentil & Cauliflower Curry. It has that same creamy, comforting vibe, but with roasted cauliflower that adds the best texture and a slightly deeper flavor. It’s one of those recipes that feels nourishing, comes together pretty simply in one-pot, and honestly…has all the potential to be your next go-to.
At this point, I’ve made a lot of curries, and I’ve really figured out what makes them work—layering spices so they actually taste like something, balancing richness with brightness, and getting that perfect creamy texture without overcomplicating it. Recipes like my Sweet Potato Red Lentil Curry, Coconut Chickpea Curry, and Creamy Butternut Squash Curry have all been on repeat for so many of you, and they follow that same approach. This one builds on all of that, with a few little upgrades that make it feel extra special while still being super doable.
Lentil Cauliflower Curry Ingredients
- Cauliflower: Roasting this adds the best texture and a slightly caramelized flavor that takes this curry to another level.
- Avocado oil: Helps the cauliflower get golden and crisp in the oven. Read my article on why I cook with avocado oil over olive oil.
- Salt: Just a little to bring out the flavor while roasting.
- Yellow or red lentils: These cook quickly and break down into a creamy, almost stew-like texture—perfect for curry.
- Yellow onion: Adds a subtle sweetness and depth of flavor.
- Garlic: A must for that savory, cozy base.
- Crushed tomatoes: Adds depth of flavor. As you simmer the dish, the tomatoes become more sweet rather than acidic.
- Fresh ginger: Brightens everything up and gives the curry a little warmth.
- Curry powder: The main flavor component—warm, slightly sweet, and aromatic.
- Turmeric: Adds that “golden” color and an earthy flavor.
- Cumin: Brings a deeper, slightly smoky note.
- Full-fat coconut milk: Makes this extra creamy and rich (highly recommend not skipping full-fat here). By the way, you can also use heavy cream. I used a dairy-free heavy cream from Silk.
- Vegetable broth: Helps everything simmer together and adds flavor. If you want less sodium, use a low sodium veggie broth.
- Fresh spinach: Stirred in at the end for a pop of color and an easy way to add some greens.
How to Make Lentil Cauliflower Curry
1. Roast Cauliflower
First, make your roasted cauliflower. Preheat your oven to 400°F. Chop up your cauliflower into small florets. Drizzle with a little oil and toss in spices (get your hands in their to toss!!). Spread evenly onto a baking sheet and roast for 20-25 minutes, tossing halfway through, until golden brown on the edges.
2. Sauté onion & garlic
While your cauliflower cooks, make your curry. In a large saucepan or pot, heat oil over medium heat. Add your diced onion, garlic, and ginger and cook for 3-5 minutes until the onion has softened.
3. Toast spices
Add your spices and stir until well-coated over the onion. Toast your spices for 60 seconds, stirring frequently to prevent burning.
❓Why toast spices? Toasting spices with garlic and onion releases their natural oils which intensifies their aroma and creates deeper.
4. Simmer lentils
Add your lentils, crushed tomatoes, and vegetable broth. Turn heat up and bring to a near boil, then turn down to simmer for about 20-25 minutes, covered, until the lentils are cooked through. By the way yellow and red lentils take about the same time to cook.
❓What if I use brown or green lentils? They take longer to cook – closer to 30 minutes. They also maintain their shape more than green lentils – vs. red/yellow lentils dissolve more as they cook – so you’re curry may not be quite as creamy.
4. Add spinach & lime or lemon
Remove the pot from the heat. Stir in your spinach and lime or lemon juice. Keep stirring on that spinach is wilted.
❓Can I use frozen spinach? Yes – you will need about 1/2 cup of frozen spinach. You will have to cook it longer in the curry to thaw out.
5. Add cauliflower
Stir in your roasted cauliflower.
6. Add cream
Finish off with your cream (coconut or heavy cream) and gently stir until well-combined.
❓What are all the options for “cream” in this recipe? You can use coconut milk (full-fat), heavy cream (can get a dairy-fre eversion) or cashew cream.
7. Enjoy!
I like to serve with rice, naan, and sometimes a side of veggies.
How to Store Leftover Lentil Cauliflower Curry
Let the curry cool slightly, then store it in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze it in portions for up to 2–3 months (it reheats really well). Add a splash of water or broth when reheating to loosen it back up and keep it creamy.
Serve your lentil curry with…
Common Questions
Yes! Curry often tastes better the next day as flavors deepen.
Yes, but it changes texture + cook time. Green/brown lentils take longer to cook and tend to hold their shape more, while red or yellow lentils cook faster and are softer and creamier.
You likely did not cook them long enough. Your lentils may also be too old, which can make them harder to soften.
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Golden Lentil and Cauliflower Curry
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Ingredients
For the roasted cauliflower
- 1 small head cauliflower cut into florets
- 1 tbsp avocado oil
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- Few grinds black pepper
For the curry
- 1 tbsp avocado oil or coconut oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated or minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp salt optional
- Few grinds of black pepper
- 1.5 cups dry yellow or red lentils rinsed
- 15 oz crushed tomatoes
- 3 cups vegetable broth
- 2-3 cups fresh spinach
- 1/2 lemon or lime juiced
- 13.5 oz full-fat coconut milk or 1/2 cup heavy cream (df version if vegan)*
Optional
- Cilantro for topping
- Rice
- Naan
Instructions
- First, make your roasted cauliflower. Preheat your oven to 400°F. Chop up your cauliflower into small florets. Drizzle with a little oil and toss in spices (get your hands in their to toss!). Spread evenly onto a baking sheet and roast for 20-25 minutes, tossing halfway through, until cauliflower is golden.1 small head cauliflower, 1 tbsp avocado oil, 1/2 tsp curry powder, 1/4 tsp turmeric, 1/4 tsp salt, Few grinds black pepper
- While your cauliflower cooks, make your curry.In a large saucepan or pot, heat oil over medium heat. Add your diced onion, garlic, and ginger and cook for 3-5 minutes until the onion has softened.1 tbsp avocado oil, 1 small yellow onion, 3 cloves garlic, 1 tbsp fresh ginger
- Add your spices and stir until well-coated over onion. Toast your spices for 60 seconds, stirring frequently to prevent burning.1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp salt, Few grinds of black pepper
- Add your lentils, crushed tomatoes, and vegetable broth. Turn heat up and bring to a near boil, then turn down to simmer for about 20-25 minutes, covered, until lentils are cooked through.FYI – red and yellow lentils cook at about the same rate – but if you use green/brown, those take longer.1.5 cups dry yellow or red lentils, 15 oz crushed tomatoes, 3 cups vegetable broth
- Remove the pot from the heat. Stir in your spinach, roasted cauliflower and lime or lemon juice. Finish off with your cream (coconut or heavy cream) and gently stir until well-combined.2-3 cups fresh spinach, 1/2 lemon or lime
- Enjoy right away with rice, veggies, and/or naan. I like to give an extra drizzle of cream and sprinkle of cilantro for garnish.13.5 oz full-fat coconut milk
Notes
- You can use yellow or red lentils for this recipe.
- Yellow lentils are split lentils (often split mung beans or split red lentils) with the outer skin removed. You may also see them called Moong Dal. The yellow lentils will give this recipe that “golden” color while the red lentils which make it more orange-y
